East Indian Curry Sauce

This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them here so I can find them easier.

• Ready In: 20 mins
• Serves: 6
• Yields: 1 recipe

Ingredients

• 2  tablespoons butter
• 1  tablespoon onion powder
• 3⁄4 tablespoon arrowroot
• 1  tablespoon curry powder
• 1  teaspoon seasoning salt
• 1⁄4 teaspoon salt
• 1  dash black pepper
• 1 1⁄2 cups milk
• 1  egg, well beaten

Directions

1. Melt butter over low flame in top of doulble boiler. Add onion powder and saute 1 minute. Remove from flame. Mix arrowroot, curry powder, seasoned salt, salt, and pepper; blend with butter and onion powder. Combine milk and egg; add to blend. Place over boiling water, stirring constantly until thickened.
2. Note: To this sauce add 2 cups of any of the following; cubed cold roast, lamb, shrimp, chicken, crab, hard-boiled eggs. Serve with steamed white rice, and the usual relishes such as chutney, grated cocoanut, almonds or peanuts, chopped hard-boiled eggs, crisp bacon, finely chopped raw onions.